O aumento da temperatura durante o pré-tratamento alcalino possibilitou a diminuição na quantidade de KOH sem prejudicar a eficiência na extração de hemicelulose. Os experimentos que utilizam 10% de KOH a 70ºC por 3 horas (Tratamento 1) e 5% de KOH a 121ºC por 30 minutos (Tratamento 3) foram similares no rendimento de hemicelulose em relação ao método ZD, porém foram bem mais econômicos. O tratamento 1 apresentou redução de 54,1% de KOH e 1,98% de etanol e o tratamento 3 reduziu em 76,2% o KOH e 40,9% o etanol. Este último tornou-se um processo menos trabalhoso pela retirada da etapa de pré-incubação e consequentemente mais rápido, resultando em uma economia de 27 vezes no tempo gasto durante a reação, quando comparado ao método ZD.
A hidrólise com enzimas do fungo A. fumigatus juntamente com substrato de hemicelulose obtida por hidrólise alcalina utilizando 10% de KOH a 70ºC por 3 horas, apresentou melhor rendimento de XOs com 24 horas de reação. A hidrólise enzimática com enzimas do fungo T. reesei mostrou ser mais vantajosas para produção de xilose, principalmente com substrato de hemicelulose obtida utilizando 5% de KOH a 121ºC por 30 minutos.
Testes de digestibilidade “in vitro” confirmaram a resistência dos XOs e FOs comerciais a ação de enzimas encontradas no trato gastrointestinal e resistência à acidez do suco gástrico. A fermentação “in vitro” dos FOs e XOs comerciais indicaram a capacidade de
Lactobacillus e Bifidobacterium utilizarem estes oligossacarídeos como fonte de nutrientes
para o crescimento, comprovando o potencial prebiótico dos mesmos. B. breve e L. brevis demonstraram preferência por XOs comercial, enquanto B. lactis e L. acidophilus demonstraram preferência por FOs comercial. B. longum cresceu tanto no XO comercial como no FO comercial e B. animalis não foi capaz de fermentar nenhum dos oligossacarídeos estudados. Os XOs LABI não foram capazes de estimular o crescimento da maioria das bactérias probióticas, provavelmente pela sua pureza inferior ao comercial, o que reforça a necessidade de mais estudos de purificação. Entretanto os resultados indicaram um possível potencial prebiótico dos XOs LABI, visto que, apresentaram resistência à ação de enzimas presentes no trato gastrointestinal de animais e inibiram o crescimento de Salmonella
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